tag:blogger.com,1999:blog-7173052990851751381.post6844431770034384205..comments2015-03-03T18:57:42.413-05:00Comments on Food Wishes Video Recipes: Wolfgang Puck's Famous California Pizza DoughChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-7173052990851751381.post-84175928286203907582015-01-24T12:51:29.704-05:002015-01-24T12:51:29.704-05:00Chef John, your recips are infallable. I love thi...Chef John, your recips are infallable. I love this one. I know it belongs to Wolfgang, but your video makes it approachable. Also, I usually watch your videos with headphones in and it confuses my husband, because he can see what I am watching, but doesn&#39;t understand why I keep laughing. Keep up the good work!nicomimahttp://www.blogger.com/profile/11517554080783369032noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35005927946743816472014-12-05T00:35:45.177-05:002014-12-05T00:35:45.177-05:00I feel sheepish for asking, especially five years ...I feel sheepish for asking, especially five years after the recipe has been posted. But if I goofed and added the salt initially with the yeast and 105* water, does the salt kill the yeast activity??<br /><br />I&#39;m not really a baker, but I tried very hard to do everything as instructed with the dough, including non-chlorinated water - but I fooked up that one thing with adding the salt with the yeast, before the yeast got to bathe for ten minutes.<br /><br />It turned out sorta, but not as puffy as it should have - flat I call it.<br /><br />Did I kill my yeast helpers with salt?Art Phttp://www.blogger.com/profile/13238098286525432517noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52433223439575149192014-11-23T01:04:22.291-05:002014-11-23T01:04:22.291-05:00easier to see if the yeast is growing in less wate...easier to see if the yeast is growing in less water!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85661373175408472512014-11-22T15:57:03.872-05:002014-11-22T15:57:03.872-05:00Hi Chef John--can you tell us why you add the wate...Hi Chef John--can you tell us why you add the water in two batches instead of all at once to the yeast the first time? Why does it make a difference? Thanks!Clevelanderhttp://www.blogger.com/profile/16946478709294368366noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81236101206743196372014-10-07T10:45:44.197-04:002014-10-07T10:45:44.197-04:002014 and still making this delicious dough. :)2014 and still making this delicious dough. :)Zachhttp://www.blogger.com/profile/04797916395934086822noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52863283257742727302014-08-20T22:24:56.891-04:002014-08-20T22:24:56.891-04:00No there&#39;s not! If you watch and listen it&#39...No there&#39;s not! If you watch and listen it&#39;s 1/4 cup at the beginning, and then 3/4 cup for a total of 1 cup. Of course with any dough, you have to adjust the flour as you add b/c of your conditions. Dry dough comes from people over packing and using too much flour, or adding it all at once. Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78189534749816491372014-08-19T17:13:03.479-04:002014-08-19T17:13:03.479-04:00There&#39;s an extra 3/4 cup of water in the video...There&#39;s an extra 3/4 cup of water in the video that&#39;s missing from the ingredients list.<br /><br />If your dough keeps coming out super dry, that might be why! Watch the start of the video carefully.Matt Hugheshttp://www.blogger.com/profile/06664699154264084582noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84609634866960253172014-02-18T15:46:45.420-05:002014-02-18T15:46:45.420-05:00I really liked that recipe. I give the recipe 5 st...I really liked that recipe. I give the recipe 5 stars!Cash Sexauerhttp://www.blogger.com/profile/16044083613952705455noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26625906158270369422014-02-13T11:49:14.246-05:002014-02-13T11:49:14.246-05:00I don&#39;t know, maybe dont do any olive oil on t...I don&#39;t know, maybe dont do any olive oil on the edges.Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50179494581721351482014-02-13T07:30:56.236-05:002014-02-13T07:30:56.236-05:00Hi Chef,
I tried this dough a couple of times and...Hi Chef,<br /><br />I tried this dough a couple of times and it turned out great for the most part. The inner crust which is covered in the sauce is nice and chewy but the outer crust is very hard. I&#39;m making a thin to medium thickness dough with the finger technique shown. Any suggestions as to how to make the outer crust less hard. I&#39;m using the olive oil on the dough and it stays in the over for a total 15mins as suggested, thanks.Vashudev Maharajhttp://www.blogger.com/profile/13581616100007914827noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4309997867241405412014-02-05T04:51:07.979-05:002014-02-05T04:51:07.979-05:00Just for posterity (and future pizza ^^) :
1 pack...Just for posterity (and future pizza ^^) :<br /><br />1 package dry active yeast<br />1 teaspoon honey<br />236 ml warm water (105 degrees F)<br />375 gr cup all-purpose flour<br />1 teaspoon kosher salt<br />1 tablespoon extra-virgin olive oil, plus more for brushing<br />toppings of your choiceRémi Benoithttp://www.blogger.com/profile/17364176199697630508noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67817660514079235292014-01-30T14:24:08.157-05:002014-01-30T14:24:08.157-05:00not sure, was dough still cold?not sure, was dough still cold?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1135038068754578962014-01-30T04:28:54.451-05:002014-01-30T04:28:54.451-05:00Chef, i put my leftover dough in refrigerator and ...Chef, i put my leftover dough in refrigerator and it come out not as elastic as the first dough. Whats wrong with my dough? Thanks.Aulia Alydahttp://www.blogger.com/profile/02828607218119292052noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13067192715598027572014-01-16T09:46:57.014-05:002014-01-16T09:46:57.014-05:00the first time I find you was when I was looking u...the first time I find you was when I was looking up anything that had to do with Dinner Rolls I had never made them by myself, my gma was the one that showed me how to cook and she&#39;d make it and i&#39;d help, so I was thinking I wanted to do it for myself for the first time will I looked and looked and looked and then I find Rosemary Pull-Apart Dinner Rolls Recipe by Chef John and I had seen your video and I just loved it and how you talked and how you said some funny stuff in it, I did make the Rosemary Pull-Apart Dinner Rolls, about 2 to 3 times they where not that bad, the Rosemary was a lil much for me but I did like them, then i looked on food wishes to see what there was and i seen you had a lot of pizza recipes and i looked at a lot of them and stopped looking when i get to Wolfgang Puck&#39;s Pizza Dough recipe i tried it and loved it, i have made it maybe 10 or more times in some months, even my gma liked it a lot, using that some recipe i have been making it in to a P&#39;ZONE and it is really good also, the next thing i am going to try is Buttermilk Fried Chicken i am excited to try this as will, ty for all the really good looking and just over all good recipes, can&#39;t wait to see more and try them out XD <br /><br />ty and keep up the good work and take care.Megan Lehmanhttp://www.blogger.com/profile/15334932236531269292noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43136974321166401102013-10-08T21:24:21.010-04:002013-10-08T21:24:21.010-04:00Absolutely amazing recipe and technique! I haven&#...Absolutely amazing recipe and technique! I haven&#39;t actually made homemade pizza before, ever, and this turned out absolutely amazing.<br /><br />Used your pizza sauce recipe as well, although I modified it a bit as I&#39;m not fond of anchovies, and didn&#39;t have any fresh oregano at home. So instead I used some fresh basil and dried oregano, also added some onions and it was delicious.<br /><br />For the pizza itself, I put on some local cheese, parmigiano, half-circles of red onions, blobs of pesto and fried white button mushrooms (canned, unfortunately). Then I baked it at the bottom of the oven, took it out and added an egg in the center, along with a bit more cheese.<br />After about 5 minutes I took it out and added a lot of lettuce and some spicy paprika sauce I&#39;d thrown together and let it heat up while the oven was off for a few minutes.<br />It turned out absolutely delicious, probably one of the best pizzas I&#39;ve had in my life, maybe bar.. one.<br /><br />Thank you so much for your videos, Chef John!<br /><br />http://i.imgur.com/gqdDOKa.jpg?1Shilaghttp://www.blogger.com/profile/10283304416202734664noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58593581593604244182013-10-07T21:25:20.759-04:002013-10-07T21:25:20.759-04:00Yes!Yes!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55851697215341337692013-10-07T19:38:07.414-04:002013-10-07T19:38:07.414-04:00Let me get this straight. Damp towel for the first...Let me get this straight. Damp towel for the first rise then dry towel for the second rise?<br /><br />Thanks for your recipes.Markhttp://www.blogger.com/profile/17052284181561618945noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31672668350000565772013-08-25T01:11:50.794-04:002013-08-25T01:11:50.794-04:00I made this for dinner tonight. What a differenc...I made this for dinner tonight. What a difference a great dough makes. My proof, and resting times were a bit long as I got busy with chores. Fabulous flavor nonetheless. I made mine with thai peanut sauce, cooked chicken, shrimp and a few veggies. Hubby&#39;s with a bit of fresh basil, and cheese only. Both pizzas were the best! Karen Cortnerhttp://www.blogger.com/profile/04532735064589048442noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77960082790704171182013-08-06T01:10:55.555-04:002013-08-06T01:10:55.555-04:00Never use it, but that&#39;s what I hear.Never use it, but that&#39;s what I hear. Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28059890566992293842013-08-05T23:33:25.272-04:002013-08-05T23:33:25.272-04:00Hi Chef John
Just wanted to say that I love your ...Hi Chef John<br /><br />Just wanted to say that I love your recipes and I just tried this one and am waiting to see the results when I put the dough to the oven. But I have a question - if i were to use instant yeast instead of dry active yeast, what are the steps that would be changed / impacted? Would I skip the first hydration step?Ponderous Trollhttp://www.blogger.com/profile/10358729700069725959noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74865749365749587982013-06-21T05:49:27.783-04:002013-06-21T05:49:27.783-04:00Sorry Chef, it is me again. I am really mad about ...Sorry Chef, it is me again. I am really mad about Thick Crust Pizza. What should I do to get a thick crust out of your recipe ?<br />elniñoyunterohttp://www.blogger.com/profile/08618167296743972878noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46178280274221517142013-06-20T13:12:11.462-04:002013-06-20T13:12:11.462-04:00I can not forgive you all this saliva swallowing.....I can not forgive you all this saliva swallowing..Fantastic Pizza !!! Thank you so much from Finland !!<br /><br />Hernando<br /><br /><br />elniñoyunterohttp://www.blogger.com/profile/08618167296743972878noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81495314339144780522013-06-03T16:13:49.149-04:002013-06-03T16:13:49.149-04:00I&#39;ve used this recipe twice now, although the ...I&#39;ve used this recipe twice now, although the first time I hardly got any rise from the dough at all. Then I remembered that being from the UK, the protein content of our flour is much lower than that in the US, so the second time I made this I used Strong Bread flour instead. I got much better results, I really do like the crust you get from it.Dempsoirhttp://www.blogger.com/profile/08168095824150985817noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63332807100591391062013-05-27T04:32:03.267-04:002013-05-27T04:32:03.267-04:00Dear Chef John, I&#39;ve made this pizza already t...Dear Chef John, I&#39;ve made this pizza already twice and this is my best pizza dough ever. Thank you for posting this recipe!rain.drophttp://www.blogger.com/profile/03876618250491967168noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56763698499555964492013-05-21T09:52:20.012-04:002013-05-21T09:52:20.012-04:00Hi chef John,
I made this first time today. Every...Hi chef John,<br /><br />I made this first time today. Everything worked out fine except that the crust was too crispy for me. If i want a very soft pizza how should i bake it???Sadafhttp://www.blogger.com/profile/03203454633052498904noreply@blogger.com